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    • Recipe:

    Homemade Peanut Butter with Coconut Oil Recipe

    Recipe by on Oct 4th, 2011 in ,
    Learn more about this recipe on www.naturalfamilyawareness.com.
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    • Homemade Peanut Butter with Coconut Oil
  • Prep Time:
  • Cook Time:

    • Recipe Description:

    It’s very easy to make your own peanut butter. Most peanut butter in the stores contains hydrogenated oils (canola, rapeseed), or even high fructose corn syrup.

    Recipe Ingredients:

  • 2 cups roasted peanuts
  • 1/4 cup coconut oil
  • 2 TBSP ground flax seed

    • Recipe Instructions:

    In your food processor, process peanuts Add 1/4 cup coconut oil, and 2 TBSP ground flax seed. I like added the flax seed, which is full of omega-3 to balance out the omega-6 in the peanuts. Process until smooth (3-5 minutes).

    Comments and Reviews

  • Tgowland says:
    This is a little too much coconut oil as it makes the peanut butter runny - kiddos much prefer just straight sprouted and dried peanuts toake their peanut butter... Reply
  • rebecca says:
    This is delicious! One question. I put it in the fridge and the next morning it was solid (guessing from the coconut oil). Is it possible to leave this out in room temperature once done making it? Reply
    • Jami Delgado says:
      Natural peanut butters have to be refrigerated because of they can go rancid easily. Yes, it will harden up in the fridge. You can take it out a few minutes before hand and warm it up by placing the jar in a bowl or larger cup filled with hot water. That's what I do, at least. Reply
  • Belinda says:
    Awesome site Reply
  • Alethea says:
    Will this same recipe work with almonds? Do I need to toast/roast them 1st? They're raw now. Do I melt the coconut oil first? Mine is solid. Sorry to bombard with questions! Reply
    • Jami Delgado says:
      Yes, it will work with almonds, too. Whether you toast them or not is personal preference, but you can make almonds more digestible by soaking them overnight covered in water with 1 tablespoon of salt, then drain and dehydrate in your oven at 150 degrees until crisp--12 hours or so--we call these "crispy nuts". They are still considered raw, but are more digestible and they are crispy instead of chewy like raw nuts. No need to melt the coconut oil first. The nut butter will be warm from the mixing, so it will combine just fine. :) Reply
      • Alethea says:
        THANK YOU! :) Reply
  • Barb says:
    Just a note.....flax seed are very delicate and their oil starts to go rancid immediately after grinding. Rancid and oxidized oils are deadly and made worse by the repeated heating up to serve. Grind chia seeds instead. Reply
  • NourishingTreasures says:
    Barb - there is no heating involved in the PB - otherwise I'd agree :) Reply
  • Barb says:
    I was referring to the "heating up" that you advised above to do in the hot water each time you need to use it. Actually, flax seeds that have been ground should be consumed immediately or refrigerated/frozen for only a couple of days at most. Best left out of the peanut butter and consumed on the side.....stir it into a little juice each day and down it. :) Reply

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